"Delay is natural to a writer. He is like a surfer—he bides his time. Waits for the perfect wave on which to ride in. He waits for the surge (of emotion? of strength? of courage?) that will carry him along." (E.B. White, The Paris Review Interviews, 1969)

1.17.2007

Wednesday BakeBlogging

Made two loaves of Coccodrillo (Italian crocodile) Bread. It's name, which means "crocodile" in Italian, comes from the scaly-looking crust. It has an incredibly crisp crust, a very dense and chewy crumb, and an amazing taste. The starter includes dark porter, which helps create the yeasty flavor along with the semolina flour. It takes more than a day to make because of the starter, but it is totally worth it.